For the last two months, I worked in the kitchen at NYC's famed farm-to-table restaurant, Gramercy Tavern. They have a killer kale salad! Working the garde manger station at lunch, I never saw the orders for this dish stop. Here, I'm bringing you the home-cook version - a little less glitz, but no less pizzazz.

CULINARY WELLNESS TIP: Prep your greens right after you take them home from the market to preserve their flavor and nutrients. Cut into thin shreds for salads or thicker chunks for sautéing - whatever you are feeling for that week. Wash, dry, wrap in paper towels, and store in a sealed plastic bag that has been pricked with 20 tiny air holes. Now, when you're ready to make the dish, the majority of the work is already over.

Kale Salad with Roasted Delicata Squash

Serves 2 as an entrée or 4 as a side dish

1 small delicata squash, cut into ¼ inch thick half moons, seeds removed
1 cup cooked chickpeas
1 head lacinato kale, destemed, shredded, washed, and spun dry
¼ cup pepitas

Lemon Vinaigrette
1 lemon, juiced
¼ cup olive oil
1 clove garlic, minced
¼ teaspoon honey or maple syrup
½ teaspoon Dijon mustard
¼ teaspoon salt
Pinch of red pepper flakes (optional)

Preheat oven to 400F. Coat the delicate squash in olive oil and sprinkle with salt. Spread out onto a parchment lined baking try and roast for 20 minutes. Allow squash to cool and then cut into 1 inch pieces.
While squash is cooking, combine the ingredients for the vinaigrette.
Coat the pepitas with olive oil and a pinch of salt. Roast at 350F for 10 minutes. Season with an extra pinch of salt to taste.
Toss the shredded kale with the vinaigrette, massaging briefly to slightly wilt the leaves. Toss in the chickpeas and squash. Garnish with the toasted pepitas.